White Texas Sheet Cake

It's rare that someone expresses anything but happiness over cake, but this is the kind of cake that takes that happiness to the next level for an oh-my-goodness, sinfully sweet and buttery jubilation in the mouth that you can't stop talking about.

White cake with icing makes me think birthdays+family, a hint of almond extract makes me think weddings+friends and that combo in this cake especially makes me think of excuses to gather special people for a cake-worthy occasion, which is pretty easy to find in my book.

The cake is not tall in its jellyroll pan, meaning there is more icing-to-cake than usual for a sheet cake. And then you cut it into bars for eating with your fingers, or a fork if you like things extra tidy.

This cake's cousin also so worthy of trying in the easy-cakes-from-scratch realm: Chocolate Sheet Cake, known to some people as Texas Sheet Cake. For both you cook butter in a saucepan with other goodness for the cake and the icing; this might be the secret to why both cakes are the most moist and delicious I've made.

White Texas Sheet Cake
Cooking with Paula Deen

2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 cup butter
1 cup water
½ cup sour cream
2 large eggs, lightly beaten
1 teaspoon almond extract
Butter Frosting
1 cup chopped pecans, optional

Preheat oven to 350 degrees. Spray a 15x10-inch jelly-roll pan with nonstick baking spray.

In a large bowl, combine flour, sugar, baking powder and salt; set aside.

In a small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add butter mixture to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Spread warm cake with Butter Frosting. Sprinkle with chopped pecans, if desired. Cut into triangles or squares to serve.

Butter Frosting

½ cup butter
¼ cup whole milk
½ tsp. almond extract
3 cups powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually whisk in powdered sugar until smooth.